Aquafabulous Chocolate Mousse
Author: Yvonne Cornell
Ingredients
  • ½ cup (4 oz.) unsweetened almond milk (unsweetened vanilla flavor adds a nice touch)
  • ½ pound chocolate, cut into small chunks or shavings (choose your favorite. I've tried dark, semisweet, and a mix of milk chocolate with dark. It all depends on your preference. However, I recently noticed that if my ratio of milk chocolate gets too high, 50% or greater, the chocolate pots can be runny at the bottom.)
  • ¾ cup low-sodium garbanzo bean water (I prefer Eden Organic 15 oz. can which provides exactly ¾ cup)
Instructions
  1. Make ganache first by bringing the almond milk to a boil.
  2. Remove milk from heat.
  3. Add chocolate chunks or shavings.
  4. Swirl gently to cover all the chocolate in hot milk.
  5. Let sit for a few minutes to allow chocolate to melt completely.
  6. Stir with a spatula until chocolate is fully integrated into milk.
  7. It should be a consistent color, smooth and glossy.
  8. Allow to cool to room temperature.
  9. Once the ganache is cool, using a stand mixer with whisk attachment, whip the drained garbanzo bean liquid on high speed until it forms stiff peaks. This might take 10 minutes. The whisk should stand upright in the foam.
  10. Add a scoop of the foam to ganache and fold in to lighten the mixture.
  11. Gently, in three batches, fold the ganache into the foam using the spatula. Take care not to lose too much air. Use gentle and slow strokes to fold the liquid chocolate into the ganache until incorporated.
  12. Pour or ladle the mousse into clean jars. Cover and refrigerate.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2016/05/11/aquafaba/